Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

Abstract

Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

“…The EZFaast TM amino acid analysis kit (Phenomenex, Macclesfield, UK) was used for the analysis of amino acids using a gas chromatograph fitted with a flame ionization detector (GC-FID) according to manufacturer's instructions similar to Liu et al [21]. Meat sample (0.1 g) was mixed with 1 mL of methanol in an Eppendorf tube.…”

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

“…The Italian version is called “gnocchi”; it mainly consists of potato (fresh or dehydrated), to which wheat flour and salt are added; eventually, eggs, emulsifiers, and preservatives can be used in the recipe [ 6 ]. In order to improve nutritional properties of conventional and gluten-free gnocchi, different strategies have been proposed, such as the addition of quinoa and amaranth flours [ 7 ], green coffee extract [ 8 ], navy bean flour, and meat [ 9 ]. In this context, the enrichment with red rice or buckwheat flours could also have a positive effect.…”

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

“…Similarly, other Authors using the by-products of the hemp oil production process (i.e., hemp cake and hemp flour) as fortifying ingredients obtained food products with better nutritional characteristics [ 7 , 8 , 9 ]. In contrast, previous studies on fortified gnocchi revealed that none of the earlier used fortificants allowed to obtain a similar enhancement of gnocchi nutritional value; indeed, the use of green coffee extract increased the amount of PUFAs but negatively affected the content of tryptophan, isoleucine and lysine [ 13 ], navy bean and meat just increased fat and protein content [ 14 ], red rice positively affected fat content but decreased protein level [ 15 ], finally buckwheat enhanced fat and fiber content [ 15 ].…”

“…Cappa et al [ 15 ] also reported that gnocchi fortified with red rice flour or buckwheat flour were judged of poor sensory quality and rejected by consumers. Only in the case of gnocchi enriched with navy beans and beef meat [ 14 ], the authors while not showing the data referred that the added ingredients did not affect the consumer overall liking of the products.…”

“…Traditional Italian gnocchi is mainly a starchy food and several studies have been carried out for improving its nutritional properties by addition of various fortifying ingredients such as quinoa and amaranth flours [ 12 ], green coffee extract [ 13 ], navy bean flour and beef meat [ 14 ], red rice [ 15 ], and buckwheat [ 15 ]. To the best of our knowledge, there are no researches on the possibility of using HSF in gnocchi dough for enhancing their nutritional quality nor about the effects of hemp flour addition on the color and the technological and sensory quality of fresh pasta.…”